This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

Wednesday, October 30, 2013

This is another recipe from my 1955 Marshall Township PTA cookbook. Do any of my fellow Hilltoppers know who Mrs. Ethyl Hulsander is/was? I do not recognize that name but I was only 8-years-old in 1955.

Cream the shortening, sugar, salt, and vanilla together until light and fluffy. Add eggs and beat vigorously. Blend water and soda together and add to creamed mixture. Mix in the flour until well blended. Roll out dough on lightly floured surface to 1/8-inch thickness. Sprinkle dough with sugar, if desired. Cut with 2 1/2 inch round cutter or fancy cutters and place cutout on lightly greased cookie sheets. Bake at 400 degrees 12 to 14 min., or until lightly browned. Makes 3 1/2 dozen.

Tuesday, October 15, 2013

This is a recipe I cut from the thin paper that separates the two frozen pie shells in a package. I got this many years ago when frozen pie shells first became popular. The brand is mentioned in the recipe. Of course any brand or your homemade pie shells will work just fine.

Preheat oven to 350 degrees.
Grease and flour a 9-inch loaf pan and set aside.

Stir the flours, sugar, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl. In a medium mixing bowl combine the applesauce, eggs, oil, and milk. Add the egg mixture to the dry ingredients stirring just until combined. Stir in the raisins.

Pour the bread batter into the prepared pan and bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool in the pan for 10 minutes. Cool completely on a wire rack. When completely cooled, wrap well and store until the next day before cutting.

Scald milk. Add sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add 3 cups flour and beat until perfectly smooth. Add melted shortening and remaining flour or enough to make easily handled dough. Knead well. Place in greased bowl. Cover and set in a warm place free from draft. Let rise until double in bulk, about

1 1/2 hours. Make in round balls about size of walnuts and place close together in a well greased shallow pan. Cover and let rise until light; about 1 hour. Bake in hot oven, 425 degrees about 20 minutes. Makes about 4 dozen rolls.

Line a 1 1/2-qt. deep mold with bread slices dipped in butter. Cook apples in small amount of butter in a skillet until tender. Toss with remaining ingredients; turn into bread-lined mold. Bake at 350 degrees for 40 minutes or until crust is golden. Cool; unmold. Serve with whipped cream. Serves 8.